WHAT IS BEEF YAKISOBA?
Yakisoba is a Japanese stir-fry dish made with ramen noodles, vegetables, and meat. This hearty dish is then seasoned with yakisoba sauce, a sweet and savory condiment similar to Worcestershire sauce.
I’m using rice noodles, lean strips of steak, heaps of veggies, and a sugar-free yakisoba sauce in this healthy beef yakisoba recipe.
You’ll love this healthier take on authentic beef yakisoba because it’s still delicious!
Yakisoba is Japanese for “fried soba” or “fried buckwheat noodles,” but the dish is typically made with Chuka soba (a Chinese wheat flour noodle) rather than buckwheat noodle.
I’ll be using gluten-free ramen noodles made of millet and rice in this recipe.
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WHAT ARE YAKISOBA NOODLES?
Yakisoba noodles are distinct from the buckwheat noodles known as soba noodles.
Yakisoba noodles, like ramen noodles, are wheat noodles with kansui (an alkalinizing agent) added to give them a springy texture and a yellow hue. Yakisoba noodles are usually steamed before packaging, so they cook quickly.
Look for yakisoba (usually fresh or frozen) or chuka soba noodles (which are often available dried). Ramen noodles, either fresh or dried, can be used.
WHY IS THIS THE BEST BEEF YAKISOBA RECIPE?
Why bother making this when microwave beef teriyaki yakisoba containers are so convenient? Here are a few of the reasons:
- This quick beef yakisoba comes together entirely on the stovetop, so it doesn’t require much effort. Plus, I believe you’ll find it far superior to microwave ramen. The extra effort is definitely worthwhile!
- Unlike most beef yakisoba recipes, this one makes use of whole grain ramen noodles. If you want to learn more about the ingredients, scroll down to the “ingredients” section. Whole grains contain fiber and additional nutrients that refined grains lack.
- This healthy yakisoba recipe contains no added sugar, which is unusual for a dish of this type! The only sugar present is the type found naturally in vegetables (and some of the other ingredients).
- Extra vegetables piled in: I stuffed this dish with a variety of colorful vegetables and shiitake mushrooms. If you want to eat more vegetables for health reasons, this is the recipe for you. (In my opinion, the vegetables make the dish more colorful and visually appealing.)
- Plenty of high-quality protein: Beef takes center stage in this dish, providing protein as well as highly bioavailable iron and zinc. If you want to make a vegan or vegetarian version with “real foods,” replace the beef with chunks of seasoned tofu. (In case you’re wondering, my personal definition of “real food” is food that hasn’t been overly processed.)
BEEF YAKISOBA INGREDIENTS
Many of these ingredients adhere to the more traditional recipe style, which leans toward the umami.
If you prefer more fresh, balanced flavors, add 2 tablespoons of lime juice to the yakisoba sauce and garnish with fresh coriander.
- Noodles – The best noodles to use are dry wheat noodles. They hold up the best in terms of textural integrity, but fresh wheat noodles can also be used to speed things up.
- Yakisoba Sauce – The following ingredients can be found in most large grocery stores: Worchester sauce, oyster sauce, dark soy sauce, and mirin. I prefer to get these ingredients from a Chinese supermarket because they have better flavors for Asian cooking.
- Pickled Ginger – Is typically found alongside other Asian ingredients; it is pink and stored in a jar with pickling juice at room temperature. Once opened, store it in the refrigerator.
WHAT IS JAPANESE WORCESTERSHIRE SAUCE?
Japanese Worcestershire sauce, like traditional British Worcestershire sauce, is made with vegetables (tomatoes, carrots, and onions), fruit juice (prune, apple, and lemon), and broth, as well as vinegar, sugar, salt, and spices.
Japanese Worcestershire sauce is sweeter than British Worcestershire sauce.
WHAT KIND OF BEEF DO YOU USE?
For this dish, you can select from a variety of beef cuts. Just make certain that it is a tender, flavorful cut. You can make this dish with flank steak, flatiron steak, ribeye, or top sirloin.
Japanese markets frequently sell very thinly sliced beef for sukiyaki, which also works well for this dish. Pre-sliced steak is more expensive, but it saves time on preparation, so it’s sometimes worth it!
If you’re slicing the beef yourself, try to make it as thin as possible. To make this process easier, place the meat in the freezer for 20 to 30 minutes before slicing. The meat will become firmer and easier to cut as a result.
BEEF MARINADE FOR YAKISOBA INGREDIENTS
I didn’t use a beef yakisoba marinade for this stir fry noodle dish, but I did make a sauce. I don’t think you need to marinate the beef because of the flavorful sauce.
Most beef yakisoba sauce recipes call for Worcestershire sauce and ketchup, both of which contain sugar.
By omitting the Worcestershire sauce and using a low-sugar ketchup, my version is refined sugar-free. Even without Worcestershire, the dish has a lot of umami flavor from the soy sauce, mushrooms, and other ingredients.
LEFTOVER BEEF YAKISOBA
This dish, in my opinion, does not keep well as leftovers because the noodles begin to stick together. In other words, I wouldn’t make this as a meal prep recipe.
If you want to make this ahead of time, stir fry the beef and vegetables together with the sauce.
When ready to serve, cook the noodles, then add them to the reheated beef and vegetables and stir in the sauce (on the stovetop). The use of freshly cooked noodles makes a huge difference in the texture of this dish.
TIPS FOR DELICIOUS YAKISOBA
- To reduce the amount of time spent waiting between dishes, prepare all of the ingredients ahead of time.
- It’s best to make Yakisoba in a Wok pan because it gives the food enough room to cook. If you don’t have a Wok, you can substitute any large pan.
- To ensure a well-balanced flavor, cut the beef into thin strips.
- Keep an eye on the cooking times, as the sauce can dry out and the Yakisoba can come out dry.
FAQs on Beef Yakisoba Recipe
What is yakisoba sauce made of?
Soy sauce, ketchup, Worcestershire sauce, and other seasonings combine to make yakisoba sauce, which is sweet, savory, and tangy. Oyster sauce, which has a more rich umami flavor, is used in some yakisoba sauce recipes. Because I like things spicy, I also added sriracha to my yakisoba sauce.
Does yakisoba reheat well?
With simple step-by-step instructions, you can quickly prepare this Yakisoba at home. It takes less than 30 minutes to prepare and reheats well.
Is okonomiyaki sauce and yakisoba sauce the same?
Yakisoba is a Japanese stir-fried noodle dish with a sweet and savory brown sauce. Okonomi sauce (Otafuku sauce) is excellent not only for Okonomiyaki but also for Yakisoba. You could get the rest of the ingredients at your local grocery store.
Is yakisoba the same as chow mein?
Yakisoba is a Japanese noodle dish that translates as grilled (yaki) noodles (soba). This Japanese dish is heavily influenced by Chinese cuisine and is very similar to Chinese Chow Mein. Meat and vegetables are stir-fried with the noodles.
Beef Yakisoba Recipe [Quick and Easy]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
Beef Yakisoba is a quick stir-fry of noodles, thinly sliced beef, and vegetables in savory Yakisoba Sauce. It’s simple to prepare and makes a filling family meal!
FOR THE NOODLES
- 2 tablespoons cooking oil, divided
- ¾ pound thinly sliced beef
- 8 ounces dried yakisoba or chuka soba noodles or 16 ounces fresh or frozen yakisoba noodles
- 1 carrot, peeled and cut into matchsticks
- ¼ green cabbage, thinly sliced
- ½ onion, diced
- 4 green onions, sliced
- 6 shiitake mushrooms, stemmed and sliced
- Black and white sesame seeds (optional garnish)
- Red pickled ginger (optional garnish)
FOR THE SAUCE
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin
- 2 teaspoons chile paste
- 1 tablespoon sugar
- In a pot of boiling water, cook the noodles until al dente, about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. To stop the cooking, drain in a colander and rinse with cool water. Allow to drain in a colander in the sink while you continue with the recipe.
- Whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar in a mixing bowl.
- In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook, stirring frequently, until the beef is browned, 1 12 to 4 minutes (depending on the thickness of the strips). Transfer the meat to a plate or bowl.
- Along with the onion and carrot, add another tablespoon of oil to the skillet. Cook, stirring constantly, for about 4 minutes, or until the vegetables begin to soften.
- If necessary, add the mushrooms and the remaining tablespoon of oil to the skillet. Cook for another 2 to 3 minutes, stirring frequently, until the mushrooms soften.
- Along with the browned beef and noodles, add the cabbage and green onions. Cook for about 2 minutes, stirring constantly, until everything is warmed through and the cabbage begins to wilt.
- Cook, tossing to coat the noodles with the sauce and mix everything together, for about 2 minutes more.
- If desired, garnish with sesame seeds, scallions, and/or pickled ginger.
Look for yakisoba (usually sold fresh or frozen) or chuka soba noodles (which can often be found dried). Ramen noodles, either fresh or dried, can be used (not instant).
Bulldog Japanese Worcestershire sauce is my favorite. It is available in Japanese markets, Asian supermarkets, and online. If you can’t find it, use a British-style Worcestershire sauce, such as Lee & Perrins.
Oyster sauce, hoisin sauce, and chile paste can also be found in Japanese or Asian markets or online.
- Category: Beef
- Method: Beef
- Cuisine: Japanese
- Serving Size: 1 serving
- Calories: 588kcal
- Sugar: 11g
- Sodium: 1695mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 79mg
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